Monday, November 11, 2013

Monday Munchies: Crockpot Chicken Chili

It's that time of year again! Chili time! And to kick that off- I've been cooking up some crockpot chicken chili all day. I love regular chili- but you get so much of that during the fall and winter- so I thought I'd mix things up a bit and try something new. I also made it healthier than the original as well! Win-Win!

And crockpot meals are seriously my favorite. So simple and you can come home to a meal? Count me in!

This recipe was relatively simple and pretty cheap for a chicken chili recipe. I had all the spices except one (shockingly), so that made the process that much easier. I also don't like white beans... So I adapted as needed. And as usual, I took the easy way out and got pre-chopped onions and garlic. Because college. 

So here's what you need:
2 chicken breasts
1/2 onion, chopped
2 tsp minced garlic
2 cans of garbanzo beans
5 cups of low-sodium chicken broth
2 cans of chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 cup greek yogurt
1/2 cup whipping cream

Drain the cans of garbanzo beans, dump 'em in. And do the same with all of the other ingredients except the greek yogurt and whipping cream-- that's for later. 

Let that sit for 7-10 hours on low. Mine sat for about 9 hours. 

Then shred up the chicken and you'll have something that looks like this:

Now mix in the greek yogurt (which I substituted for sour cream) then mix in the whipping cream (new ingredient for me, woah.) Then let that sit for another 15 minutes to warm all the way through. 

Then boom. Yumminess. 

Mine turned out a little less creamy than I intended for it to be... It's more like a soup. I think I actually should have used sour cream instead of greek yogurt. This may not have been the best time to substitute. But, ya know, we're learning here.

The original recipe can be found here.

What is your favorite fall dinner recipe?

xoxo, jgp

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